Inside the Artist's Mind

Fruit tarts

I love fruit pies. After the holiday I used some leftover homemade pie crust to make Apple raspberry with apricot tarts, like mini pies. Yum pies!

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Inside the Artist's Mind

Our Thanksgiving

Had a homemade Thanksgiving with my family. My fiancee’ and I we’re the hosts. Mom and my son gobbled up lots of our delectable fixin’s along with the beautiful and scrumptious free range fresh turkey my lady made. Fun times had by all, even my sweet chocolate lab enjoyed some of the big bird! We had some out of this world from scratch pumpkin and mile high apple pie for dessert.

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This is our big bird! Delicious, roasted then glazed with honey butter.

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Foodie memories, Inside the Artist's Mind

Memories

I think the earliest foodie memory I have is of my parents allowing myself and my little sister Brenda to have what seemed like free range (like little chickens) in the kitchen. They waited patiently at the dinner table while my sister and I dove into our modest pantry full of McCormick spices…that most likely we’re out of date (mom wasn’t much of a cook) and create for them our first meal. I was experiencing my very first out of body, creative,  foodie experience at the age of 10?( scratch scratch maybe?)  anyhow, we put in a large pot some kind of rice and corn concoction, I guess a stew of sorts.We put every spice and herb we could get our little hands on, to test out in one pot! Then we served them with big toothless smiles on our little cherub faces, and waited breathlessly for our parents feedback. Of course, they just raved about how delicious it was and ate away!!  Smiling the whole time! The rest is history…

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I made a lovely cranberry and vodka cocktail with fresh lime juice for my lady last night to accompany our delicious meal.

A savory stew made from Bison slider’s was on our menu.

Cranberry cocktail

I made stew from these!

The stew had a very savory and earthy flavor.

Made with fresh parsley, dill, and thyme.

Lot’s of savouries too; like carrots, celery, scallions, garlic and a bay leaf. After simmering a bit I added some Worcestershire sauce and a splash of Sherry vinegar. Then I added my fresh herbs, a plum tomato and chopped up bison, simmered a bit more, then tossed in some fresh broccoli. I then warmed it through making sure I didn’t overcook the fresh broccoli, and Wham!! I served it over some spiced up brown rice, cooked in our rice cooker.

Yum Food!! Yum Art!!

Inside the Artist's Mind

The Painter’s Palate

Gallery

I made a lovely cranberry and vodka cocktail with fresh lime juice for my lady last night to accompany our delicious meal.

A savory stew made from Bison slider’s was on our menu.

Cranberry cocktail

I made stew from these!

The stew had a very savory and earthy flavor.

Made with fresh parsley, dill, and thyme.

Lot’s of savouries too; like carrots, celery, scallions, garlic and a bay leaf. After simmering a bit I added some Worcestershire sauce and a splash of Sherry vinegar. Then I added my fresh herbs, a plum tomato and chopped up bison, simmered a bit more, then tossed in some fresh broccoli. I then warmed it through making sure I didn’t overcook the fresh broccoli, and Wham!! I served it over some spiced up brown rice, cooked in our rice cooker.

Yum Food!! Yum Art!!

Inside the Artist's Mind

The Painter’s Palate

Gallery